beef stuffed butternut
Per serving : 330kCal / Carbs 42g / Protein 18g / Fat 10g
Ingredients
1 butternut squash, halved lengthways
1 tsp olive oil
1/2 brown onion, diced
200g beef mince
200g kidney beans, drained
200ml tinned tomatoes, chopped
100g chedder cheese, grated
2 tbsp coriander, leaves picked
How to make it
- Start by preheating oven to 190°C/375°F/Gas 5. Line a baking tray with baking paper and set aside.
- Use a spoon to scoop out all the squash seeds, then use a knife to make a criss-cross pattern across the soft side of the squash.
- Add oil and onion to a fry pan and cook on high heat for 1-2 minutes. Next, add the beef and cook for about 6 minutes, or until browned. Throw the kidney beans in for the last 3 minutes. Stir through the tinned tomato, remove from the heat and set aside.
- Place squash on the baking tray and cook for 1 hour.
- Remove from the oven, spoon the beef mixture into the cavity of the squash, top with cheese and cook for an additional half an hour.
- Season with salt & pepper and garnish with coriander.